Another version of the ever-popular breakfast casserole, made with bread, seasonings, eggs, and sausage.
1 pound bulk pork sausage
6 large eggs
2 cups milk
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground paprika
1/4 teaspoon ground nutmeg
dash ground cayenne pepper
3 slices French or Italian bread or other firm white bread, cubed
1 cup shredded sharp Cheddar cheese, about 4 ounces
In a large skillet, crumble sausage; brown over medium heat until no longer pink. Drain well, patting with paper towels to absorb excess grease.
In a large bowl beat eggs, milk, and seasonings until smooth and well blended. Stir in the drained sausage and remaining ingredients (bread cubes and shredded cheese). Pour the mixture into a lightly buttered 8-inch square baking dish; cover and refrigerate overnight.
Remove from the refrigerator 1 hour before baking time. Bake in preheated 325° oven for 60 to 75 minutes, until eggs are set and lightly browned. A knife inserted near center should come out clean. Cool for 10 minutes before cutting and serving.